The Budget Chef
KW Publishing
PO Box 4755
West Richland, Wa. 99353
kw.publishing@gmail.com
Rachel Ray's Turkey Chipotle Chili
by Chef Karn Meats
Turkey is not just for the holidays anymore! Americans in general have become very conscious about making healthy food choices, and using ground turkey as a substitute for other ground meats is growing in popularity. The fat content in turkey far lower than in any other ground red meat. In 30 grams of ground turkey there is only 4 grams of fat. The Food Guide Pyramid suggests 2 to 3 servings a day from the meat group, and people who are watching their fat intake prefer to use this leaner meat rather than ground beef. Turkey has been dubbed a "heart healthy" food.
Turkey is less expensive than other ground red meats and is also a good source of iron, zinc, potassium, phosphorus, and B vitamins. In a restaurant or institutional kitchen setting, ground turkey can be used effectively in any recipe that calls for ground meat. It is flavorful, cost efficient and easy to use. Adding turkey to your menu helps to lower your food cost and encourage return visits from customers that are looking for healthier choices when dining out. Most of the restaurants in the U.S. now offer choices on the menu for people that want healthier alternatives. If you are thinking that turkey is boring, take a look at Rachel Ray's (The Food Network) spiced up turkey chili recipe. The flavors in this chili will "zing" your tastebuds.
Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese , 8 ounces
2 tablespoons butter
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
Chef Karn Meats may be contacted at http://www.strongbusinesscredit.com info@strongbusinesscredit.com. Click here to view more of their articles.
Chef Karn says Rachel Ray knows how to cook turkey like nobody else.
Rachel Ray's Turkey Chipotle Chili
